It's hard to imagine a trattoria in Aruba, but this relative newcomer to the island's dining scene does a yeoman's job of recreating a Mediterranean atmosphere. The new building can't claim any old-world authenticity, but the sunny colors, arched doorways, and copper pots hanging over the open kitchen warm the columned dining area. Where to begin? How about salmon carpaccio with olive oil, pink peppercorns, and Parmesan cheese, or baked artichokes with olive oil, white wine, and black olives? Vegetarians can choose from the island's most extensive risotto list or from a variety of pastas (cheese ravioli in walnut-cheese sauce or maybe gnocchi with fresh tomatoes, garlic, basil, and mozzarella). Featured main courses include sea bass baked in a crust of salt, Dover sole sautéed in butter lemon sauce, and osso buco. A small shop at the restaurant's entrance sells a modest selection of Italian cheeses, panettone, and beverage specialties.
- © Frommer's 2013
- Highly Recommended 2010